Instructions: In a large stockpot, cook bacon until crisp. Pour off some of the accumulated fat, if desired. Add onion and sauté for 5-6 minutes. Add garlic, cabbage, carrots, potato and celery and sauté briefly.

Stir in green beans, tomatoes and pinto beans along with bay leaf and pepper. Add beef stock and bring the mixture to a boil.

Reduce heat and simmer for 20 minutes. Whisk in the water/flour mixture and combine well.